My daughter loves Wagamama and we went to visit one of their restaurant’s in Bristol yesterday. I love it too and usually I have their pork ramen, but I wasn’t really in the mood for the lovely big bowl of delicious broth, vegetables and pork – my usual favourite.
I love looking at menus so it took me a while and a lot of pondering before I decided on what to order. It didn’t take long to decide on the bang bang cauliflower in firecracker sauce as a side and for us both to decide on hirata buns as well… but what to choose, what to have… decisions, decisions.
My eye was caught by the yasai pad thai, and the accompanying description was very enticing, rice noodles. tofu, amai sauce. beansprouts. leeks. chilli. red onion, spring onion. fried shallots. mint. coriander and fresh lime. The decision was made an I ordered it and honestly it really was very, very delicious. It came with an egg stirred through it or I could have had it without. In fact the egg added nothing so next time I will have it eggless. I didn’t know what amai sauce was but on looking it up I found a recipe for Wagamama’s the delicious dressing:
- 1 tbsp malt vinegar
- 3 tbsp sugar
- . 1 tbsp light soy sauce
- . 1 tbsp dark soy sauce.
- pinch of salt
- . 1 ½ tbsp tomato ketchup
- 2 tsp tamarind paste
- gently heat the vinegar, sugar and soy sauces in a small pan until the sugar has dissolved.
- stir in the remaining ingredients and set aside to cool
It all sounds so easy that I’m definitely going to try it at home – I may miss out the tofu which I honestly don’t think adds much.
My featured image is Bristol, a couple of years ago